Traditional recipes

Chicken paprika with sour cream

Chicken paprika with sour cream


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Peel an onion and finely chop it, then fry it in a little oil, then add the paprika, salt and the pieces of meat and the pipettes (I also put 2 pipettes that I boiled before with a little salt water) and 1 cup of water and the red pepper cut into small pieces, let it boil over low heat, meanwhile add a little more water

When the meat is cooked, put the liver at the end and I made the flour with the cream, I mixed them well and then I put them over the meat, I let them boil for 2-3 minutes, then I put the chopped green parsley and the fire goes out.

Serve with polenta. Good appetite


Chicken bell pepper

To make you all understand why I came here, I want to tell you that I received a really mischievous comment, which made me with egg and vinegar the recipe for chicken stew (chicken paprika) reproaching me that write & # 8220paprikas & # 8221 and like paprika it doesn't look like what I made in my recipe, as well as other free evils.

It is very easy to take all the evil out of us under the protection of anonymity, and I refuse to give more time in my life to these very brave anonymous people on the internet. As I said before, or many of you who read me regularly know, I am in a period of my life when I need peace and not the gratuitous evils of people who do not appreciate at all what I do.

Don't like my blog? Yes, uncle with the X on the top right and we won't see each other again forever, but please spare me from evil. As I said before, the recipes on this blog, even if they are inspired by cookbooks or magazines, most have my personal contribution, and since I know myself, this is how my house is cooked. paprika. And yes, I write it with C and Ş because I am Romanian and cook paprika in Romania and i'm not the only one doing this & # 8230 that's how you'll find it in most cookbooks, that's how you'll find it in The Explanatory Dictionary of the Romanian Language.

It is true that it comes from the Hungarian word & # 8220PAPRIKAS & # 8221, a derivative of & # 8220PAPRIKA & # 8221, respectively pepper. But as long as I'm in Romania and I buy my ingredients in RON, I will write paprika as her great-grandmother, grandmother, mother and all the housewives I know told her.

It's an hour too late in the night to continue and explain how the recipe can vary paprika and how to write paprikaş in Romanian, so I end by showing you the index of the cookbook Romanian of Colea, a cook Romanian famous.

That being said, for a while I think we will no longer communicate through comments because I want to have a little peace and less wickedness in my daily life.


Chicken bell pepper

2. Melt the butter in a pan, add the mushrooms, peppers and garlic. When it softens, pour the wine.

3. Add the chicken, paprika, sour cream and juice. Season. Let it boil. Serve with pasta.

1 tablespoon olive oil

200g of chopped white mushrooms

2 cloves garlic, cut

For serving

Pappardelle pasta, cooked according to the instructions on the package and mixed with butter

You may still like it.


CHICKEN WITH PAPRIKA AND CREAM SAUCE

This chick is very suitable on a gloomy evening when it rains. At least that's how we enjoyed it.
But I'm sure it works great in any weather.

It is a variation of chicken with sour cream but a little differently and it is eaten with pasta & ndash I recommend :).

about 800 g boneless chicken legs

Cut the onion into fine scales and fry it in a little oil until it turns yellow.

Put the paprika over the onion and chicken then fill with hot / hot chicken soup (if you don't have chicken soup you can

boil 1.5 l of water with organic chicken / vegetable concentrate).

Add salt and simmer covered for about 40 minutes.

Meanwhile, mix 4 lg of flour with 4 lg of hard cream (if it is soft add more), mix well with a whisk,

then we pour the liquid cream, mixing with the whisk.

When the meat is cooked, take it out of the pan and add the flour mixture with sour cream to the remaining sauce, stirring constantly.

Let it boil for 3-5 minutes until the sauce starts to thicken and becomes creamy. Season with salt, add pepper.

From time to time we mix it so that it doesn't stick.

Add the chicken (cut in the meantime into smaller pieces than they were initially) and let it boil.

Serve with pasta decorated with a little paprika.

We ate pasta from those instant Chinese soups to envelopes. & # 128512

They are very handy when you want to make pasta quickly and they are also tasty (at least, I like them).


Paprika

Put a little oil in a pan, heat well and fry the rice until it blooms and becomes whitish, taking care not to burn. Then add as much water as the amount of rice (one cup) and let it cool over high heat.

Put the rice over the minced meat together with a grated onion, salt, pepper, 1/2 teaspoon cinnamon powder.
In a pot put the tomatoes cut as a salad (fresh or canned) together with the other grated onion and a cinnamon stick. Boil for about 20 minutes then pass through a sieve to remove the shells and seeds.

Put a little oil and 1 1/2 tablespoons of flour in a pan, fry a little on low heat and then add the tomato juice obtained, salt, pepper and a little cinnamon. Boil well. It tastes good and if it is sour, add a little sugar (a teaspoon) to take it from the sour.
The peppers are cleaned of the tails (the tails can be kept for lids), washed and scalded in boiled water for a few minutes.

Then fill the peppers with the minced meat, put the lids on and place in the pot.

Pour the tomato juice over them to cover them. If the juice is too thick, add more water, if it is too thin, add more flour. Boil over low heat semi-covered and check from time to time not to catch.